Virtuoso Life - September/October 2017 - 44
FOOD & SPIRITS
I'll Have the Pampas on Rye
The Argentine love of open-ﬂame barbecue meets the country's Jewish culture at Mishiguene
Fayer, co-owned by Tomás Kalika and located in Buenos Aires' Palermo district. After introducing the city to ﬁne-dining Jewish cuisine at his lauded Mishiguene, the chef follows it with a
second act that promises a more casual feel, with dishes such as grilled pastrami as well as Patagonian beef and lamb served with sides of potato latkes and gefilte ﬁsh. mishiguene.com.
PUNCH UP THE PARTY
The buzz at Yaku by La Mar, the new lounge at Miami's Mandarin Oriental hotel: punch cocktails. Open evenings
from Thursday through Saturday, the outdoor bayfront terrace specializes in fruity, party-size blends of spirits
and juice, such as pisco, ginger, lime, and pineapple; or rum, mango, and lime. Pair them with Korean fried chicken
with Peruvian chiles and other piquant small plates from neighboring La Mar by Gastón Acurio restaurant.
From left: Yaku by La Mar's Amorcito ("little love") and pisco punches with a quinoa burger.
V I RT U O S O L I F E
(MISHIGUENE FAYER) SANTIAGO SOTO MONLLOR
From left: Mishiguene Fayer's pumpkin hummus and chef Tomás Kalika.
From a ﬁsh fry on the beach
to ﬁnger food at a polo match,
offerings at the annual
Barbados Food and Rum
Festival range from local to
luxe. But eating is only half
the focus: The birthplace
of rum highlights its island
heritage with spirit tastings,
rum-and-food pairings, and
cocktail competitions. Last
year's favorite drink, Granny's
Kitchen Garden - a mix of
cilantro syrup, grapefruit
juice, salt, and pepper -
channeled the Bajan larder,
using "common but ﬂavorintense herbs often found in
local kitchen gardens," said
Philip Antoine, a former Barbados Bartender of the Year.
Pop over between November
16 and 19 and watch him
shake up new contenders
during the 2017 festival.